We made this recipe straightforward and skipped the marinade because the crunchy coating makes up for the flavor. Plus, the super quick cook time the air fryer allows means your chicken won't dry out, which is something a marinade helps with.
A marinade typically needs to contain a fat, acid, salt, and flavor. We typically reserve brines for larger birds, such as a whole chicken or turkey.
Because brines contain a lot of salt it can be too much for individual chicken breasts. For a more golden crust you can spritz with a little cooking spray, but we don't think it's absolutely necessary.
For more quick weeknight dinner ideas, check out these 80+ easy chicken recipes. Editor's Note: The introduction to this recipe was updated on July 24, 2021 to include more information about the dish.
This ingredient shopping module is created and maintained by a third party, and imported onto this page. Place eggs and flour in two separate shallow bowls.
In a third shallow bowl, combine pinko, Parmesan, lemon zest, oregano, and cayenne. Working one at a time, dip chicken into flour, then eggs, and then pinko mixture, pressing to coat.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. AirFryerChickenBreast is easy to make, and a healthy way to cook chicken to juicy perfection.
Using my air fryer is one of my favorite ways to cut the fat in some of my meals. It lets you enjoy the taste of fried food with a fraction of the fat and calories.
And, it's an easy way to make the herbs and spices stick to the chicken. If not cooked properly, chicken breasts can turn out dry.
How long you need to cook your chicken breasts really depends on how large they are. So, use this handy guide to figure out how long to cook airfryerchicken breasts.
It's important to always use a meat thermometer rather than relying solely on cooking time. Just place the tip of the meat thermometer into the thickest portion of the breast.
This method makes it perfect for anyone that is trying to follow a low-carb diet. The oil will help them turn out crispy with no breading required.
Spray each chicken breast with olive oil and cook for 10 minutes. Remove the basket and flip breasts over, spray again with olive oil and cook for another 6-8 minutes, chicken is done when the internal temperature is 160 °F when checked with an instant read thermometer.
Remove from the air fryer basket and allow resting for 5 minutes before serving. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission.
Chicken thighs are marinated in a maple-buttermilk mixture and crisped to perfection in the air fryer. The chicken emerges “subtly sweet, yet savory,” says thedailygourmet.
“These beat chicken nuggets any day and the recipe is so simple,” says Fauna. “No need to dirty up a cast iron skillet and fill your house with smoke,” says Soup Loving Nicole.
“Let your air fryer create that perfect blackened crust.” A quick mixture of sesame oil, soy sauce, honey, rice vinegar, and Sriracha flavor chicken thighs.
“Crispy on the outside, yet tender and juicy on the inside,” says Soup Loving Nicole. “Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight,” says Buckwheat Queen.
Serve with ranch or blue-cheese dressing and more Frank's hot sauce for dipping. “These air fried nuggets are healthier than deep-fried, and have tons of flavor,” says France C. “Serve with your favorite dipping sauce such as ranch, honey mustard, or chipotle mayo.
You soak chicken thighs in buttermilk and then turn them in a spicy flour mixture before being air frying. Buttermilk adds a classic flavor to this recipe for “fried chicken without the fry,” as submitter Soup Loving Nicole calls it.
The secret to making the juiciest, most flavorful chicken breast, with no breading in the air fryer is brining. Most of you know I prefer chicken thighs over breast meat because they are juicier since they have more fat.
I love adding this to salads, for meal prep, or simply served with a side dish. Some of this liquid gets lost during cooking, but by soaking in salted water, it results in a juicier and more flavorful final dish.
This is particularly great for lean cuts of meat, such as chicken breast and turkey breast that tend to dry out during cooking. Start by pounding the thicker end of the chicken to make both sides leveled out, so they cook evenly.
In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Transfer skillet to the oven and bake until no longer pink in the center and the juices run clear and a thermometer reads 165F inserted in the center, about 8 to 10 minutes.